Chocolate Florentine Cookies- these crisp, brittle cookie sandwiches have a yummy chocolate filling. They look difficult to make but are so easy.
The cookies have a lace appearance once they are baked and the easy chocolate filling fills up the holes.
The batter is a delicious mix of quick-cooking oats, sugar, flour, light corn syrup, milk, and vanilla extract. The oats give the cookies a wonderful chewy texture. The filling is simply melted chocolate chips. Doesn’t get any easier than that!
Typically Florentines have chopped nuts, usually almonds, but this recipe is nut-free. They make a great holiday cookie, but are a popular treat no matter what time of year.
Chocolate Florentine Cookies Recipe Tips:
Only use a small amount of dough for each cookie. They really spread out as they bake and you want them really thin.
When the cookies bake, they don’t always keep a perfect circular shape. Immediately after removing from the oven, use a rubber spatula to push in any areas that look misshapen. As they cool, they firm up quickly, so don’t dilly dally.
Parchment paper or a silpat can be used instead of aluminum foil.
For a different flavor, try using Nutella instead of melted chocolate.
Cookies will keep for 3 to 4 days at room temperature. Store them in an airtight container or ziptop bags.
Try These Other Cookie Recipes:
- Oatmeal Spice Cookies with Maple Glaze
- Chocolate Croissant Cookies
- Greek Butter Cookies
- Soft Baked Reese’s Pieces Cookies
- 11 tablespoons salted butter, melted
- 2 cups quick cooking oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup light corn syrup
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups (1 bag) milk chocolate chips
- Preheat oven to 375 degrees and line several baking sheets with foil.
- Melt butter in a medium saucepan. Remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt.Use a teaspoon to measure out batter and space it 3 inches apart on prepared baking sheets. Spread each mound of batter out some with a rubber spatula.
- Bake for 6 to 8 minutes or until golden brown. Place baking sheets on wire racks and let cookies sit until they are mostly cool, but still a little warm. Peel the foil off from the cookies.Note: You need to let the cookies cool enough so that they hold together when you peel the foil off, but I find that if you let them cool completely they sometimes get a little bit stuck to the foil.
- Place chocolate chips in a medium microwave-safe bowl. Microwave at 20 second increments until completely melted when you stir.
- Spread a layer of chocolate on the flat side of half the cookies. Top with remaining cookies.
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Recipe Source: Nestle Classic Recipes
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